Menu
Tasty Chicken Noodle Casserole Tasty Chicken Noodle Casserole
Comforting Chicken Noodle Casserole Comforting Chicken Noodle Casserole
Hearty Homemade Chicken Noodle Soup Hearty Homemade Chicken Noodle Soup
Hearty Chicken Casserole Hearty Chicken Casserole
Chicken Noodle Casserole Chicken Noodle Casserole
Hearty Chicken Noodle Soup Hearty Chicken Noodle Soup
Hearty Chicken Spaghetti Casserole Hearty Chicken Spaghetti Casserole
Meaty Noodle Casserole Meaty Noodle Casserole
Chicken & Egg Noodle Casserole Chicken & Egg Noodle Casserole
Comforting Chicken Noodle Soup Comforting Chicken Noodle Soup
Homey Chicken Noodle Soup Homey Chicken Noodle Soup
Cheesy Noodle Casserole Cheesy Noodle Casserole
Beefy Noodle Casserole Beefy Noodle Casserole
Chicken and Vegetable Noodle Soup Chicken and Vegetable Noodle Soup
Soupy Chicken Noodle Supper Soupy Chicken Noodle Supper
Beef and Noodle Casserole Beef and Noodle Casserole
Chicken Noodle Soup Chicken Noodle Soup
Beef Noodle Casserole Beef Noodle Casserole
Hearty Chicken Lasagna Hearty Chicken Lasagna
Vegetable Noodle Casserole Vegetable Noodle Casserole

Hearty Chicken Noodle Casserole

11 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 15 min.

Makes

8 servings

Updated: Mar. 30, 2023
I work at home while caring for our two children, so I have to be creative at mealtimes to fix something quick and nutritious that everyone enjoys. This homey casserole fits all the requirements." —Lori Gleason of Minneapolis, Minnesota
Hearty Chicken Noodle Casserole
Hearty Chicken Noodle Casserole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/2 cups chopped carrots
  • 3 celery ribs, chopped
  • 1/2 teaspoon dried savory
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1-1/2 cups 2% milk
  • 1-1/4 cups shredded reduced-fat cheddar cheese
  • 8 ounces wide egg noodles, cooked and drained

Directions

  1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
  2. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
  3. Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Nutrition Facts

1 cup: 343 calories, 11g fat (5g saturated fat), 95mg cholesterol, 681mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.